Black Bean Soup


1 lb. black beans
1 onion, stuck with 2 cloves
1 bay leaf
1 medium onion, chopped
1 green pepper, chopped
2 cloves garlic, minced
2 tablespoons oregano
1 teaspoon thyme
1 teaspoon vinegar
1 8-ounce can tomato sauce
1/4 cup dry sherry
chopped onion, parsley, chives or cucumber for garnish


1) Soak black beans overnight in water to cover. To the same water add onion with cloves, bay leaf and a sprig of parsley. Bring water to a boil and cook beans until tender.

2) Cook onion, green pepper and garlic in oil until soft. Add to the beans with the remaining ingredients and cook until thickened.

3) Pour in dry sherry and serve with finely chopped raw onion or other garnish sprinkled on top.

Yield - 1 1/2 - 2 quarts

Calories/serving: 1 cup = 250

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